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Absolute Mexican Cornbread

Reviewed: Apr. 9, 2011
Fantastic...I cut the butter back to 1/2 C. and only added 1/2 C. sugar. Added the full amount of green chilies. I used a full cup of Pepperjack. This was wonderful and got great reviews tonight from our friends. Served with Chicken Enchilada Verde, Mexican Bean Salad. Fantasitc meal.....
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7 users found this review helpful

Grilled Montana Trout

Reviewed: Jul. 30, 2008
This was very good and the trout came out so moist it melted in our mouths. I did not add parsley or the chopped rosemary. I didn't want the rosemary to overkill. I seasoned with a little garlic salt and seasoned salt and the flavor was so good.
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24 users found this review helpful

Stephen's Chocolate Chip Cookies

Reviewed: Oct. 24, 2007
These cookies are wonderful. I love crunchy/chewey and these are it. I took a batch to work and had many "those cookies are great" comments. My new favorite. Thank you.
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2 users found this review helpful

Caribbean Grilled Chicken Breast with Pineapple Salsa

Reviewed: May 14, 2004
We loved this receipe. We also could not find the marinade mix so we used the lawerys Caribbean marinades and touched it up a bit. It was wonderful. The salsa was to die for. My kids loved this reipe also. It is very colorful. A great entertaingin meal if your guests like different and spicy. Yum!
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0 users found this review helpful

Chocolate Caramel Nut Cheesecake

Reviewed: Nov. 20, 2010
This is the second time I have made this in 2 weeks. Reason being that someone loved it so much they wanted me to make one for them to take to a holiday party..I received so many compliments!!! I followed the recipe exactly and added carmel and more chopped snickers bars to the top. The cheesecake is not overly sweet which is what makes this works. I also put mine in a water bath. Will I make again ABSOLUTELY!!!!
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8 users found this review helpful

Squash Casserole with Crunchy Pecan Topping

Reviewed: Nov. 28, 2008
Fantastic!!! I usually used frozen squash but never again!!!
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5 users found this review helpful

Authentic Enchiladas Verdes

Reviewed: Jan. 18, 2008
This was outstanding. I have really never had authentic Mexican but if this is any indication...YUMMMMMMM!!! My son just came back after studying in Monterrey and he said that the food was fantastic so..I decided to find some great recipes to make for him. He is back at school now but I WILL be making these for him when he comes hom on spring break..Hopefully he approves. I did change a few things as did some of the others..I only used 3 peppers ( I seeded them..) I wish I would have used more. I may leave the seeds in next time. I did not add any salt as I feel the chicken broth was enough salt. They were seasond perfectly!! I did not fry the tortillas in the oil instead I just warmed in a fry pan and then rolled the meat with sauteed onion, cheese, about 2 tbsp verde sauce. (I had previously sauteed the shredded chicken with 1/2 sliced onion and some of the leftover chicken broth just to give a little more flavor to the meat) I then put all of the enchiladas in a 9X13 pan and covered them with the remining sauce and then covered them with some Quesedilla cheese. I mixed up a salsa made with 2 diced tomatoes, cilantro, diced oinion, and a little lime juice. I served that as a topping along with sour cream. OUTSTANDING FLAVORS!!!!!!!!!!! I also made the refried beans without the refry and I can't tell you how much we enjoyed this meal.
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2 users found this review helpful

Ginger Glazed Mahi Mahi

Reviewed: Feb. 4, 2003
This was great. My family loved this recipe. It was very easy to prepare. It took the sauce a little longer to turn to glaze than I expected.
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1 user found this review helpful

Shrimpcargot

Reviewed: Nov. 1, 2008
This was fantastic. I can't believe I waited this long to try it. I only changed a little. While melting the butter I added just a little garlic salt. Then sauteed the shrimp in it. After cleaning the mushroom caps out I added a little Mozerella cheese about 1 tsp of the butter mixture and then topped with the shrimp. I then mixed af few tablespoons of bread crumbs to the butter mixture. I then placed a little of the bread crumbs mixture on top of the shripm and added a little more mozerella cheese. Baked until melted and heated through. YUMMY... We love Escargot but to me this tops it by far and will become one of my regular recipes for special events!!! Thank you!!!!
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3 users found this review helpful

Zippy Ham Dipping Sauce

Reviewed: Nov. 1, 2009
Yummy...simply yummy!!!
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3 users found this review helpful

Caramel Frosting I

Reviewed: Oct. 2, 2008
This was fantastic. Very easy to make and was a wonderful topping for the Apple Cake I put it on. Yumm and easy
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3 users found this review helpful

Refried Beans Without the Refry

Reviewed: Jan. 18, 2008
These were fantastic. Well worth the time. I also used chicken broth and I soaked my beans overnight and the beans were done in about 3+ hours. I doubt if I'll ever used canned again unless I was in a hurry. The only thing I think I may do next timeis add more pepper as we enjoy a little more "bite" and I could barely taste the pepper in it. Otherwise fantastice recipe. We served these with the Authenic Enchilada Verde on this sight and what a fantastic meal.
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0 users found this review helpful

Super-Delicious Zuppa Toscana

Reviewed: Jan. 30, 2013
I had some leftover Kale from making Kale Chips last night and wanted to find a recipe to us up the remaining. This was very good. I made a few changes. I did not use bacon, and to me I really did not miss it. I also added slices of smoked sausage which added a nice flavor in addition to the sausage. Instead of cream I used fat free half and half. This was a very flavorful soup and I added a hefty dose of Parmesan Cheese just before serving. Yummy.
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0 users found this review helpful

Awesome Sausage, Apple and Cranberry Stuffing

Reviewed: Nov. 27, 2008
This was very good and my family really liked it. However, I think that next time I'll use my core stuffing recipe and add the some of the indgredients from this recipe. I'm not willing to give my family recipe for this one.
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3 users found this review helpful

Chicken Cordon Bleu I

Reviewed: Feb. 5, 2008
I am only giving this 4 because I did add alittle to the recipe as did others. This is a very good basic start to build on. I started off flattening the chicken breasts. I them rolled them with Swiss cheese and thin sliced ham. I rolled them in egg (mixed w/ a little water) and seasoned bread crumbs. I seasoned the chicken breasts with season salt and pepper first. I put the chicken breasts in a pan sprayed with a non-stick spray. I cooked at 400 for about 35 min. until done. In a side pan I mixed 1 can creame chicken soup ( I used low fat) about 1/2 cup white wine, 1 tbsp chopped garlic and a little season salt to taste. I simmered it for a short while and then added about 4 slices of 2% processed swiss cheese. (reg would work also) This sauce made the dish. YUMMY!!
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3 users found this review helpful

Patti's Mussels a la Mariniere

Reviewed: Oct. 24, 2007
This was very good. I used frozen mussels and I think they would have been much better with with fresh. I added chopped onion v.s. green onion, white Zin. since that is what I had on had. I seasoned with garlic salt and pepper. The sauce was very good. Definately a keeper. Thank you.
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0 users found this review helpful

Connie's Zucchini "Crab" Cakes

Reviewed: Aug. 9, 2008
These were good but not fantastic. We normally don ever fry anything but I was looking for something different. We made the Chipolte Mayo someome else suggested but these were better without them. I followed the recipe exactly.
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3 users found this review helpful

Roasted Vegetables

Reviewed: Jul. 5, 2008
This was very good. The only reason I gave it 4 stars is I needed to season it alot more to help bring out the flavors more. More salt and pepper when roasting is needed. I did this out on our gas grill in a saute pan. I would make this again. You have to appreciate sweet potatoes and squash. The oinon really added alot.
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4 users found this review helpful

Szechwan Shrimp

Reviewed: Aug. 7, 2008
This was a great starter recipe. I doubled the sacue. I added diagonal sliced carrots and more green onion than stated. For the sauce I added Red Chili Pepper blend I had in the fridge. ( I comes in tubes in the produce area) It added a nice flavor to the dish. I also added more Red pepper flakes than called for as we like it hot. This was good and we will make it again. I added a little more honey becaue the sweet hot thing really works.
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4 users found this review helpful

Scalloped Potatoes and Onions

Reviewed: Sep. 27, 2007
These were really good!!! I did add a little to this, as I always do to any recipe. While making the rue I also added some garlic salt (instead of salt. While layering the potatoes and onions we sprinkled parmesan cheese on each layer. I microwaved the potatoes for about 15 min and finished in the oven at about 450. They turned out great!
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2 users found this review helpful

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